Names Of Pulses In Hindi And English

Pulses are an important part of Indian cuisine, providing a good source of protein and essential nutrients. Known as dal in Hindi, pulses are a staple food in many households across India. There are numerous varieties of pulses available, each with their own unique taste and texture. In this article, we will explore the names of pulses in Hindi and English, helping you to familiarize yourself with these nutritious ingredients.

One of the most commonly used pulses in Indian cooking is toor dal, also known as pigeon pea. This lentil is widely used to make dal, soups, and curries. Its mild and nutty flavor is complemented by its creamy texture when cooked. Toor dal is rich in protein, dietary fiber, and various vitamins and minerals.

Chickpeas, or chana in Hindi, are another popular pulse found in Indian kitchens. These small, round legumes are versatile and can be used to make a variety of dishes, such as chana masala, hummus, and salads. Chickpeas are a great source of plant-based protein, fiber, and other essential nutrients.

Moong dal, or mung bean, is a small, green lentil that is commonly used in Indian cuisine. This pulse is known for its slightly sweet and nutty flavor. Moong dal is often used to make soups, dals, and desserts. It is rich in fiber, protein, and antioxidants, making it a healthy addition to any diet.

Common pulses in Hindi and English

Here is a table showing the names of common pulses in Hindi and English:

These are some of the common pulses used in Indian cuisine. They are a great source of protein and essential nutrients.

Nutritional benefits of pulses

Pulses are a type of legume that includes beans, lentils, and peas. They are a rich source of nutrients and provide several health benefits.

1. Protein: Pulses are an excellent source of plant-based protein. They contain a high amount of essential amino acids, making them a valuable protein source for vegetarians and vegans.

2. Fiber: Pulses are high in dietary fiber, which aids digestion and helps maintain a healthy digestive system. They can help regulate blood sugar levels and promote satiety, making them a great addition to a balanced diet.

3. Vitamins and minerals: Pulses are packed with essential vitamins and minerals such as folate, iron, potassium, and magnesium. These nutrients are crucial for overall bodily functions and contribute to good health.

4. Low in fat: Pulses are low in fat and cholesterol, making them heart-healthy food choices. They are also a good source of healthy fats, including omega-3 fatty acids.

5. Weight management: Pulses can aid in weight management due to their high fiber and protein content. They can help control appetite and reduce calorie intake, making them a valuable component of a weight loss or maintenance diet.

6. Disease prevention: Consuming pulses regularly is associated with a reduced risk of various chronic diseases, including heart disease, diabetes, and certain types of cancers. The antioxidants and phytochemicals present in pulses contribute to their disease-fighting properties.

Incorporating pulses into your diet can provide numerous health benefits and contribute to a balanced and nutritious eating plan.

Health benefits of pulses

Pulses are a group of legumes that are commonly consumed in various cuisines around the world. They are a rich source of protein, fiber, vitamins, and minerals, making them extremely beneficial for overall health. Here are some of the key health benefits of pulses:

1. High in protein: Pulses are a great plant-based source of protein. They contain essential amino acids that are necessary for the growth and repair of body tissues. Including pulses in your diet can help boost your protein intake, especially for vegetarians and vegans.

2. Rich in fiber: Pulses are high in dietary fiber, which helps regulate digestion and promote a healthy gut. Fiber also helps control blood sugar levels, reduce cholesterol levels, and maintain a healthy weight.

3. Nutrient-dense: Pulses are packed with essential vitamins and minerals such as iron, potassium, magnesium, and folate. These nutrients are vital for maintaining healthy bones, promoting muscle function, and supporting overall body functions.

4. Low glycemic index: Pulses have a low glycemic index, which means they are digested and absorbed slowly, resulting in a gradual rise in blood sugar levels. This makes pulses an excellent choice for individuals with diabetes or those looking to manage their blood sugar levels.

5. Heart-healthy: The high fiber and protein content of pulses can help lower cholesterol levels and reduce the risk of heart disease. Regular consumption of pulses has been associated with improved heart health and reduced risk of cardiovascular diseases.

6. Weight management: Pulses are low in fat and high in fiber, making them a great addition to a weight management diet. They provide a feeling of fullness and help control cravings, which can ultimately aid in weight loss or maintenance.

7. Sustainable food source: Pulses have a low carbon and water footprint compared to animal-based proteins. Incorporating pulses into your diet can contribute to sustainable food choices and reduce the environmental impact of food production.

Incorporating a variety of pulses into your diet can provide a wide range of health benefits. These versatile legumes can be used in soups, salads, stews, curries, and various other dishes, making them a valuable addition to a balanced and nutritious diet.

Pulses in traditional Indian cuisine

Indian cuisine is known for its rich and diverse use of pulses, which are a staple in traditional Indian cooking. Pulses, also known as legumes or dal, are the edible seeds of plants in the legume family and are packed with essential nutrients. They are not only delicious but also offer numerous health benefits, making them an important part of Indian cuisine.

Here are some commonly used pulses in traditional Indian cuisine:

• Masoor Dal (Red Lentils): Masoor dal is one of the most popular pulses used in Indian cooking. It cooks quickly and has a rich, earthy flavor. It is often used to make dal tadka, a delicious lentil soup.
• Toor Dal (Pigeon Peas): Toor dal is a versatile pulse that is used in a variety of dishes, including sambar, a spicy lentil and vegetable stew. It has a mild, nutty flavor and is rich in protein and dietary fiber.
• Chana Dal (Split Bengal Gram): Chana dal is made from dried, split chickpeas and has a slightly sweet and nutty flavor. It is commonly used in dishes like chana masala, a spicy chickpea curry.
• Moong Dal (Mung Beans): Moong dal is made from small green mung beans and has a delicate flavor. It is often used to make moong dal soup or khichdi, a comforting rice and lentil dish.
• Urad Dal (Black Lentils): Urad dal is known for its creamy texture and is used to make popular dishes like dal makhani, a rich and creamy lentil curry. It is also ground into flour to make dosa, a crispy pancake.

These are just a few examples of the wide variety of pulses used in traditional Indian cuisine. Each pulse has its own unique flavor and texture, adding depth and character to Indian dishes. Whether used in soups, curries, or rice dishes, pulses are an essential ingredient in Indian cooking and contribute to its vibrant and distinctive flavors.

How to cook pulses

1. Sort and rinse the pulses:

Before cooking, it’s important to sort through the pulses to remove any stones or debris. Rinse them thoroughly under running water to remove any dust or dirt.

2. Soak the pulses:

Most pulses require soaking before cooking to reduce their cooking time and make them more digestible. Place the pulses in a bowl and cover them with water. Soak them for at least 4 hours or overnight.

3. Drain the pulses:

After soaking, drain the pulses and discard the soaking water. This helps to remove some of the substances in the pulses that can cause gas or indigestion.

4. Cook the pulses:

Place the drained pulses in a pot and cover them with fresh water. Bring the water to a boil, then reduce the heat and simmer the pulses until they are tender. The cooking time can vary depending on the type of pulse, so refer to the specific cooking instructions.

5. Season the pulses:

Once the pulses are cooked, you can season them with salt, spices, or other flavorings according to your taste. You can also add vegetables, herbs, or meat to enhance the flavor.

6. Serve and enjoy:

Once the pulses are tender and seasoned, they are ready to be served. You can enjoy them as a side dish, add them to soups or stews, or use them as a base for various recipes.

Where to buy pulses

There are several places where you can buy pulses in English-speaking countries. Here are some common options:

• Supermarkets: Most supermarkets carry a wide variety of pulses, including common varieties like chickpeas, lentils, and kidney beans. You can find them in the dried food section or the international food aisle.
• Specialty stores: There are specialty stores that focus on selling pulses and other grains. These stores often have a larger selection and may offer organic or specialty varieties.
• Online retailers: Many online retailers offer a wide range of pulses and can deliver them to your doorstep. This can be a convenient option if you don’t have access to a local store.
• Farmers’ markets: Farmers’ markets are a great place to find fresh and locally grown pulses. You can often talk directly to the farmers and learn more about the different varieties available.
• Health food stores: Health food stores usually have a good selection of pulses, including organic options. They may also offer other products like sprouted pulses or pulse-based snacks.

When buying pulses, make sure to check the quality and freshness of the product. Look for unbroken and uniformly colored pulses. It’s also a good idea to buy from reputable sources to ensure that the pulses are free from contaminants.

Remember that pulses are a nutritious and versatile ingredient that can be used in a variety of dishes. Whether you’re making a hearty soup, a flavorful curry, or a refreshing salad, pulses are a great addition to your pantry.